Pumpkin Power Breakfast Worthy Cookies (Gluten-Free) Recipe | VEEG (2024)

VEEG

• 15

  Prep:

• 15

  Cook Time:

• Yield: 12 to 18 Servings

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We would never have imagined recommendingcookies for breakfast, but thesePumpkin Power Breakfast Worthy Cookies live up to their name and then some! Filled with all sorts of wholesome, nutritional ingredients like oats, prunes, walnuts, chia, pumpkin, and banana, they’re a refined sugar-free, gluten-free and oil-free plant-based vegan treat that’s hard to beat! This recipe will make about 18 cookies, depending on the size of your prebaking scoops. These cookies taste terrific with a quick and refreshing glass of homemade Creamy Cardamom Banana Milk.

Ingredients

• 1 cup of ripe banana, mashed
• 2 tbsp of pure maple syrup
• 1/3 cup ofpumpkin puree - We love this organic brand of pumpkin puree.
• 2 tbsp of unsweetenedplant-based milk
• 1/4 cup of ground flax seeds or flaxseedmeal
• 1 tbsp of apple cider vinegar - We like this brand the best!
• 1/2 cup of old-fashioned rolled oats to grind with the chia - Make sure you use gluten-free oats if gluten is of concern.
• 1 tbsp of chia seeds
• additional 3/4 cup of old-fashioned rolled oats, left whole
• 1/2 tsp of baking powder
• 1/4 tsp of baking soda
• 1 tsp of cinnamon
• 1/4 tsp of pink Himalayan sea salt, or another salt
• 1/2 cup of dried plums (prunes), chopped by hand into corn kernel-size pieces
• 1/2 cup of raw sunflower seeds, or raw pumpkin seeds or a combo of both
• 1/4 to 1/2 cup of walnuts, finely chopped - We often order this brand three pounds at a time for the best deal!
• anoptional but delightful 1/3 cup of plant-based vegan dark chocolate chips or cacao nibs - In the cookies pictured we used the"Enjoy Life" brand of vegan chocolate chips.

Instructions

1. Begin by preheating your over to 350º Farenheight and lining a baking sheet with parchment paper.
2. In a medium-size mixing bowl combine and set aside the first six ingredients which include the ripe banana, mashed, pure maple syrup, raw pumpkin puree, plant-based milk, the ground flaxseed,andthe apple cider vinegar.
3. In a food processor combine the chia seeds and the half cup of old-fashioned oats, blending until the oats turn into flour.
4. Next, in a large mixing bowl, combine the whole old-fashioned rolled oats,baking powder, baking soda, cinnamon, andsalt as well as the oat flour chia mixyou just created. Stir so that the dry ingredients are distributed evenly and set aside.
5. Now chop the prunes/dried plums or other dried fruit of choice into small bite-size pieces and add to the bowl of dry ingredients along with the sunflower seeds, chopped walnuts, and vegan chocolatechips if using. Stir in the wet ingredients just until everything is combined well - there's no need to overwork the batter.Note that we used 1/2 cup of sunflower seeds in the cookies and then an additional 1/4 cup of pumpkinseeds were pressed on top of some of the cookies.
6. Drop the batter by rounded teaspoons full onto the prepared baking sheet and bake for about 12 to 15 minutes. Before baking,if you like, press a few seeds on top to decorate the cookies to add some extra crunch. After cooling completely, store in a covered container for a couple of days on the counter or refrigerate.Pumpkin Power Breakfast Worthy Cookiescan also be made ahead since they freeze well. This recipe will make about 18 cookies, depending on the size of your scoops.

Notes

• Instead of dried plums, you could opt to use dried cherries, cranberries or any variety of raisin.
• To makePumpkin Power Breakfast Worthy Cookies nut free, sub in some additional raw seeds of your choosing or leave out the walnuts.
• If you find yourself using cacao nibs often or enjoy a terrific deal, we found that this brand offers two pounds at a competitive price.
• Grind your own ingredients such as chia seeds, flax seeds, and various spices and herbs to give yourself the greatest nutritional benefits. We like to use a simple coffee grinder to grind our seeds as needed.

Nutrition

% DV

Calories Per Serving: 259

Prep Time:

Cook Time:

Yields: 12 to 18 Servings

Ingredients

• 1 cup of ripe banana, mashed
• 2 tbsp of pure maple syrup
• 1/3 cup ofpumpkin puree - We love this organic brand of pumpkin puree.
• 2 tbsp of unsweetenedplant-based milk
• 1/4 cup of ground flax seeds or flaxseedmeal
• 1 tbsp of apple cider vinegar - We like this brand the best!
• 1/2 cup of old-fashioned rolled oats to grind with the chia - Make sure you use gluten-free oats if gluten is of concern.
• 1 tbsp of chia seeds
• additional 3/4 cup of old-fashioned rolled oats, left whole
• 1/2 tsp of baking powder
• 1/4 tsp of baking soda
• 1 tsp of cinnamon
• 1/4 tsp of pink Himalayan sea salt, or another salt
• 1/2 cup of dried plums (prunes), chopped by hand into corn kernel-size pieces
• 1/2 cup of raw sunflower seeds, or raw pumpkin seeds or a combo of both
• 1/4 to 1/2 cup of walnuts, finely chopped - We often order this brand three pounds at a time for the best deal!
• anoptional but delightful 1/3 cup of plant-based vegan dark chocolate chips or cacao nibs - In the cookies pictured we used the"Enjoy Life" brand of vegan chocolate chips.

Instructions

1. Begin by preheating your over to 350º Farenheight and lining a baking sheet with parchment paper.
2. In a medium-size mixing bowl combine and set aside the first six ingredients which include the ripe banana, mashed, pure maple syrup, raw pumpkin puree, plant-based milk, the ground flaxseed,andthe apple cider vinegar.
3. In a food processor combine the chia seeds and the half cup of old-fashioned oats, blending until the oats turn into flour.
4. Next, in a large mixing bowl, combine the whole old-fashioned rolled oats,baking powder, baking soda, cinnamon, andsalt as well as the oat flour chia mixyou just created. Stir so that the dry ingredients are distributed evenly and set aside.
5. Now chop the prunes/dried plums or other dried fruit of choice into small bite-size pieces and add to the bowl of dry ingredients along with the sunflower seeds, chopped walnuts, and vegan chocolatechips if using. Stir in the wet ingredients just until everything is combined well - there's no need to overwork the batter.Note that we used 1/2 cup of sunflower seeds in the cookies and then an additional 1/4 cup of pumpkinseeds were pressed on top of some of the cookies.
6. Drop the batter by rounded teaspoons full onto the prepared baking sheet and bake for about 12 to 15 minutes. Before baking,if you like, press a few seeds on top to decorate the cookies to add some extra crunch. After cooling completely, store in a covered container for a couple of days on the counter or refrigerate.Pumpkin Power Breakfast Worthy Cookiescan also be made ahead since they freeze well. This recipe will make about 18 cookies, depending on the size of your scoops.

Notes

• Instead of dried plums, you could opt to use dried cherries, cranberries or any variety of raisin.
• To makePumpkin Power Breakfast Worthy Cookies nut free, sub in some additional raw seeds of your choosing or leave out the walnuts.
• If you find yourself using cacao nibs often or enjoy a terrific deal, we found that this brand offers two pounds at a competitive price.
• Grind your own ingredients such as chia seeds, flax seeds, and various spices and herbs to give yourself the greatest nutritional benefits. We like to use a simple coffee grinder to grind our seeds as needed.

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